Eggplant Casserole Recipe by Pioneer Woman with a Rustic Finish

Pioneer Woman’s eggplant casserole unlocks a treasure trove of Mediterranean magic on your dinner plate.

Succulent layers of velvety eggplant mingle with bold marinara and gooey cheese, creating a symphony of flavors.

This rustic yet elegant dish transforms ordinary vegetables into an extraordinary culinary experience.

Hearty and comforting, the casserole delivers a punch of satisfaction with every forkful.

Minimal ingredients, maximum taste define this crowd-pleasing recipe that sings with robust Mediterranean spirit.

Crispy edges and melted cheese promise a delectable adventure that will make your taste buds dance.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 20 minutes

Calories: 450 kcal

Servings: 8

Everything for Pioneer Woman Eggplant Casserole

• Eggplant: Choose firm, glossy eggplants with smooth, unblemished skin and minimal seeds for the best texture and flavor.
• Kosher Salt: Helps draw out moisture and intensifies the eggplant's natural taste, creating a perfect pre-cooking technique.

• All-Purpose Flour: Select unbleached flour for a lighter, more delicate coating that clings perfectly to the eggplant.
• Eggs, Milk: Fresh, large eggs and whole milk create a rich, binding mixture that ensures crispy breading.
• Panko Breadcrumbs, Parmesan Cheese: Opt for Japanese-style panko for extra crunchiness and freshly grated Parmesan for maximum flavor impact.
• Black Pepper: Freshly ground provides a more vibrant, aromatic seasoning compared to pre-ground varieties.

• Vegetable Oil: Use a neutral oil with a high smoke point to achieve perfect golden-brown frying.
• Marinara Sauce: Choose a high-quality, robust tomato sauce or prepare homemade for authentic flavor.
• Mozzarella: Select fresh, whole milk mozzarella for optimal melting and creamy texture.
• Fresh Basil: Look for bright green, fragrant leaves that will add a burst of fresh herbaceous notes.
• Nonstick Cooking Spray: Ensures easy removal and prevents sticking during baking.

Bakeware Used in Eggplant Prep

• Baking Sheets: Large, flat pans for preparing eggplant slices.
• Paper Towels: For absorbing moisture from eggplant.
• Mixing Containers: 3 separate dishes for flour, egg mixture, and breadcrumb coating.
• Large Skillet: Wide pan for frying eggplant slices evenly.
• Wire Rack: Helps drain excess oil from fried eggplant.
• 9×13-inch Baking Dish: Perfect size for layering casserole.
• Cooking Spray: Prevents sticking in baking dish.
• Measuring Cups: To accurately measure ingredients.
• Whisk: For mixing eggs and milk.
• Sharp Knife: To slice eggplants evenly.
• Spatula: For flipping and transferring eggplant slices.
• Thermometer: To check oil temperature for frying.

How to Build and Bake Eggplant Casserole

• Prep Eggplant Slices

Cut eggplants into thin rounds and spread on towel-lined trays. Sprinkle salt generously to draw out extra moisture. Wait about 45 minutes, then gently blot away dampness with clean towels.

• Create Coating Setup

Arrange three shallow dishes for dipping: one with flour, another with whisked eggs, and the last with seasoned breadcrumbs mixed with cheese and spices. This station will transform plain eggplant into crispy deliciousness.

• Coat and Crisp Eggplant

Dunk each eggplant slice through the coating stations – first flour, then egg wash, and finally roll in seasoned breadcrumbs. Make sure every piece gets a complete, even coverage for maximum crunch.

• Fry to Golden Perfection

Heat oil in a wide skillet until shimmering. Carefully lower coated eggplant slices into hot oil, cooking each side until rich golden brown. Place finished slices on a wire rack to keep crispy.

• Assemble Delectable Casserole

Spread marinara sauce in a baking dish. Layer fried eggplant with melty cheese and fresh herbs, creating a mouthwatering stack. Top with additional cheese and sauce for extra richness.

• Bake and Serve

Slide casserole into a preheated oven and bake until cheese melts and turns beautifully bubbly. Let it rest briefly, then garnish with fresh herbs. Serve immediately while still warm and inviting.

Tweaks for Texture and Cheesy Layers

• Customize Breading Technique: Experiment with different breadcrumb blends by adding herbs like dried oregano, thyme, or Italian seasoning to enhance flavor complexity and create a personalized coating.
• Healthier Frying Alternative: Swap deep-frying with baking eggplant slices on a parchment-lined sheet at 425°F for 20-25 minutes, turning once halfway through for a lighter, less oil-saturated version.
• Cheese Lover's Twist: Replace mozzarella with provolone, fontina, or a blend of multiple cheeses to introduce unique flavor profiles and add exciting texture variations to the classic eggplant parmesan.
• Make-Ahead Magic: Prepare breaded eggplant slices up to 24 hours in advance, storing them between parchment paper layers in the refrigerator, which allows for stress-free entertaining and convenient meal preparation.

Eggplant Dish Plating Tips

• Pair with Crusty Garlic Bread: Create a delightful side by toasting thick slices of Italian bread brushed with garlic-infused olive oil, perfect for soaking up the rich marinara sauce.
• Serve with Fresh Salad: Complement the hearty eggplant dish with a crisp mixed green salad dressed in light vinaigrette, adding freshness and balance to the meal.
• Create Wine Pairing: Match this classic Italian-style casserole with a medium-bodied red wine like Chianti or Sangiovese, enhancing the robust flavors of the dish.
• Offer as Complete Meal: Present the eggplant casserole as a satisfying main course alongside a simple green vegetable like steamed broccoli or roasted asparagus for a well-rounded dinner.

How to Store Casserole Easily

• Meal Planning & Storage Advice
• Batch Prep Power: Cook extra eggplant slices and store them separately in airtight containers for quick future meals. Refrigerated slices stay fresh for 3-4 days, maintaining crispy texture when reheated in oven.
• Smart Refrigeration Strategy: Store completed eggplant parmesan casserole in sealed container for up to 4 days. Cover tightly with plastic wrap or aluminum foil to preserve moisture and prevent flavor absorption from other foods.
• Freezer-Friendly Approach: Wrap individual portions or entire casserole in freezer-safe containers. Freeze for maximum 2 months. Thaw overnight in refrigerator before reheating at 350°F for 20-25 minutes to restore original delicious taste and texture.
• Reheating Perfection Technique: Restore crispy edges by warming in oven instead of microwave. Preheat oven to 350°F, cover with foil to prevent excessive drying, and heat for 15-20 minutes until warmed through. Sprinkle fresh basil after reheating to revive fresh flavors.

Rustic Pioneer Woman Eggplant Casserole Recipe

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4.8 from 28 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Creamy eggplant casserole from the Pioneer Woman combines Mediterranean flavors with hearty comfort. Southern-style baking brings rich textures and delicious cheese layers that satisfy hungry families.

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Ingredients

Scale 1x2x3x

• 2 medium eggplants (about 3 lbs / 1.36 kg), sliced into ½-inch thick rounds
• 3 cups (710 ml) marinara sauce
• 2 cups (475 ml) shredded low-moisture mozzarella cheese
• 8 oz (226 g) fresh mozzarella cheese, sliced
• 18 fresh basil leaves, chopped, plus extra whole leaves for garnish
• 3 large eggs
• 3 ½ cups (420 g) panko breadcrumbs, Italian-seasoned
• 1 cup (120 g) all-purpose flour
• ½ cup (120 ml) milk
• ½ cup (50 g) freshly grated Parmesan cheese
• 2 cups (475 ml) vegetable oil for frying
• 1 tsp salt
• ½ tsp ground black pepper
• Nonstick cooking spray

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Instructions

1. Moisture Extraction: Salt eggplant slices and let them rest on paper-lined baking sheets for 45 minutes to draw out excess liquid, then thoroughly pat dry with fresh towels.
2. Coating Preparation: Create three distinct dredging stations – first with flour, second with whisked eggs and milk, third with seasoned panko breadcrumbs mixed with Parmesan, salt, and black pepper.
3. Breading Technique: Carefully coat each eggplant slice by dredging in flour, dipping in egg mixture, then pressing into seasoned breadcrumb mixture, ensuring complete coverage on both sides.
4. Frying Process: Heat vegetable oil to 350°F in a cast-iron skillet, frying breaded eggplant slices in small batches until golden brown, approximately 3 minutes per side. Transfer to wire rack to drain excess oil, replenishing oil as needed to maintain consistent temperature.
5. Layering Assembly: Preheat oven to 375°F. Spray a 9-by-13-inch baking dish with non-stick cooking spray. Create three alternating layers of marinara sauce, crisp eggplant slices, mozzarella, and fresh basil, finishing with cheese and sauce on top.
6. Baking and Serving: Bake for 30-35 minutes until cheese turns golden and bubbly. Rest casserole for 10 minutes to harmonize flavors, then garnish with additional fresh basil leaves before presenting.

Notes

• Moisture Management: Salt the eggplant slices for 45 minutes to draw out excess water, preventing a soggy casserole and ensuring crispy texture.
• Coating Technique: Create distinct stations for flour, egg wash, and seasoned breadcrumbs to achieve perfect, even breading that locks in flavor and creates a crunchy exterior.
• Oil Temperature Control: Maintain consistent 350°F oil temperature when frying to guarantee golden-brown, crisp eggplant slices without absorbing excess grease.
• Layering Strategy: Build casserole in even thirds, alternating eggplant, cheese, and basil to distribute flavors uniformly and create a visually appealing, delicious dish.

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Category: Dinner
• Method: Frying, Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 450
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 5 g
• Protein: 18 g
• Cholesterol: 120 mg